This week has been crazy. I haven’t had time to collect any of my thoughts or spend any downtime on the computer, which is a bummer. Luckily, I’m settled in for the night, I made scrambled eggs for dinner, The Devil Wears Prada is on, and I’m going to ground myself and blog. You’re probably wondering where my recap post is. Well, no worries! It’s coming Thursday. I have a busy weekend with travels and Christmas coming up, so I want to combine last week’s recap with the beginning of this week’s. When I have fun trips or events planned, I like to keep the focus on those!
I plan on staying up tonight to write four recipes and finish the ornaments post. I got so carried away with Christmas baking on Sunday, so I didn’t have the opportunity to complete the blog post. I sometimes pour a lot of things on my plate, and it’s hard to get to them all in my time frame. The good news is that all of my DIY gifts are complete, my Christmas shopping is done, my packages are shipped, and now all I have to focus on is writing! 
Because Christmas is literally in six days; I wanted to share this recipe for my oatmeal cream pies. I’ll also be sharing my recipe for coconut balls, peanut butter thumbprint cookies, and my mom’s peanut brittle.
I made a couple of changes to the recipe this year, and I wanted to make a printable/ user-friendly layout for this one. This is probably one of my most favorite cookie recipes ever. My friends and family get excited when I make them, too! Even though I tend to make them during the holidays, this is a recipe you can make whenever you want. The filling is fluffy and firm, so you can package these up and ship them to friends and family. If you’re going to ship these to family or gift them to friends, I highly recommend you print the recipe and attach it to the bottom of the serving dish. 
You can make them two ways. Open-faced or sandwich style. Take your pick!
They are especially good with a cup of coffee or dipped in eggnog. 
Oatmeal Cream Pie Cookies
Ingredients
OATMEAL COOKIE INGREDIENTS
- 2 1/2 Cups All-Purpose Flour
- 3 Cups Old Fashioned Oats
- 1 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Ground Cinnamon
- 2 Large Eggs
- 1 1/2 Cups Packed Brown Sugar
- 1 Cup +1 Tbsp Unsalted Butter (room temperature)
- 2 Teaspoons Vanilla Extract (pure vanilla)
FLUFFY CREAM FILLING INGREDIENTS
- 1/2 Cup Unsalted Butter (room temperature)
- 7 Ounces Marshmallow Cream
- 2 1/4 Cups Powdered Sugar
- 1 1/2 Teaspoon Vanilla Extract (pure vanilla)
Instructions
OATMEAL COOKIE DIRECTIONS
- Preheat Oven to 350 Degrees
- In a large bowl, sift together: flour, oats, baking soda, baking powder, salt, and cinnamon.
- In an electric mixer, combine the butter and brown sugar on medium speed until light and fluffy.
- Mix in the vanilla and egg on low speed.
- Keep the mixer on low speed and slowly add in the dry ingredients. Increase the speed gradually until combined.
- Add heaping tablespoon-sized drops of dough onto a baking sheet. Keep the cookies about one and a half inches apart.
- Bake 7-8 minutes. They'll be lightly brown around the edges and soft in the center. They'll continue to cook once you take them out of the oven.
- Use a spatula to transfer the cookies to a cooling rack.
FLUFFY CREAM FILLING DIRECTIONS
- Add the butter, vanilla, and marshmallow cream to the electric mixer and combine on medium speed. (Make sure there are no chunks of butter.)
- Slowly add the powdered sugar and mix on very low speed.
- Once the powdered sugar is combined, whip the filling on high-speed for twenty seconds.
- Flip the oatmeal cookies upside down with the flat surface facing up, and frost it with about two tablespoons. (I usually add one tablespoon to each cookie bottom) Add another cookie to make a sandwich.
- OR...Frost the top of the oatmeal cookies for the open-faced style!
You can make them gluten free by using gluten free oats and swaping the flour for all-purpose gluten free flour 🙂
Questions for you!
- Have you made these oatmeal cookies before?
- Which recipe should I share next? (Coconut Balls/Peanut Brittle/PB Thumbprint?)
We are just as in love with these cookies in our household. I sometimes feel like a bad mother because I send my kids to school with these as a breakfast. I vote peanut brittle.
You mean good mother! 🙂
YES. I remember oatmeal cream pies from high school and these look like an adult version that is SO much better (and actually uses real ingredients rather than chemicals haha). This is the perfect holiday treat!
I’ve made oatmeal cookies before. But clearly they were lacking cream filling. Life made.
I vote for peanut brittle next!
Oh, they are so much better tasting than the high school ones. Of course, those are good, but once you go homemade, you’ll NEVER go back!! (too waxy.)
Hope you make these!! xo
These look AMAZING, Taralynn! I’m drooling just looking at the pictures. You bet I’ll be trying this recipe out! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
I can’t wait to hear what you think of them!
Taralynn
I haven’t made these cookies before but I am really tempted to now! I think my dad would love them.
My vote is for the coconut balls.
The instagram stories of you baking on Sunday were so great. I can’t wait to go home this weekend and bake some cookies with my mom.
Ohhhhhh they are so good and the perfect treat for your dad!!
😀 Have fun with your mom!
Favorite cookie in our house. We like to add sprinkles to make them festive.
Great idea!!
Add crushed peppermint candy canes!
I vote peanut brittle! P.S. Your mom is the cutest.
Awwwww thank you!!!!
I like the idea of making them open face to lighten them up! I am going to try to make the gluten free version tonight.
Let me know what yyou think!
Beautiful photos!
Thank you, Dani!
Delicious looking! Now I have to make them! Coconut balls all the way…..Merry Christmas! (Are you going to change your fun heading to show Christmas art, at the top?)
Hi, Ann!!
I probably won’t get around to adding any Christmas art this year ;(
Coconut balls are SO SO SO good!!
I can’t make these cookies anymore. I couldn’t stop after one cookie because of how good they were. My family is always asking me about the recipe or when I’ll make them again. I’ll just print them the recipe because these sinful cookies are forbidden in my house.
I would love to try the coconut balls.
LOL, this comment just made my day! HAHAHA
Thank you for adding a printable version! I have made these twice.
You’re welcome!!
I made these a couple week ago and loved them!!! I took them into the office at they were gone within seconds!
After seeing your insta-story, I would love to see the peanut brittle recipe!!!
Thanks for sharing, Christy! 😀 I may just have to get all the recipes out in one day!
Yum I loved these growing up…I’d say theyre still in my top favorites. Peanut butter thumbprints should definitely be next!
They’re even better homemade !:D
These look fabulous!
Thank you!
How pretty!
Thanks, Zoe 😀
How many eggs do you use? Just one?
Two 😀
I have never made these before, but they sure look delicious! I always marvel at your photos – everything looks so beautiful and scrumptious at the same time!
I’d love to read your Coconut Balls or Peanut Brittle!!!
I made these last night with gluten-free flour, and my kiddos loved them! I can’t wait to make these again for Christmas Eve.
Yay!! What brand of gluten-free flour did you use?
THE BEST COOKIES IN THE WORLD!
lol thanks, Kent!! 😀
I have been making these cookies since you’ve posted the recipe five years ago, and they have become “famous” in our family. Thak you for the printable recipe.
Tina
You’re welcome, Tina!!
So happy to hear that your family loves them!! 😀
I’ve been making these every holiday season and sometimes in between since you first posted this recipe a couple of years ago. They are easy and always a crowd favorite! My sister in law is famous for her traditional chocolate cream whoopie pies so I was nervous to bring them to my husband’s family party last Christmas, but everyone loved them and she told me this is the same cream filling she uses!
I love hearing that!! 😀